Cranberry Almond Bread Pudding

A delightful twist on classic bread pudding featuring the tartness of cranberries and the nutty crunch of almonds, perfect for a comforting dessert. Enjoy this dessert with a scoop of vanilla ice cream for a heartwarming treat.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

6 cups of cubed day-old bread

2 cups of whole milk

1 cup of heavy cream

1 cup of granulated sugar

4 large eggs

1 tsp of vanilla extract

1/2 tsp of almond extract

1 cup of fresh or frozen cranberries

1/2 cup of sliced almonds

1/4 tsp of ground cinnamon

Pinch of salt

2 tbsp of unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.

2. In a bowl, whisk together milk, cream, sugar, eggs, vanilla extract, almond extract, cinnamon, and salt until smooth.

3. Place bread cubes in a large mixing bowl and pour the milk mixture over them. Let soak for 10 minutes.

4. Fold in cranberries and sliced almonds gently into the soaked bread mixture.

5. Transfer the mixture into the prepared baking dish and drizzle melted butter over the top.

6. Bake for 50-60 minutes or until the top is golden brown and a knife inserted in the center comes out clean.

7. Allow to cool slightly before serving warm.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 300°F (150°C) for 10-15 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.